By Ari Daniel Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a pâté ...

Scientists from the Max Planck Institute in Germany have developed a way to replicate the taste and texture of foie gras without force-feeding ducks or geese, using a key enzyme to restructure fat.